NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.5 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted.

• 2

  Add the diced chicken breast to the skillet and sauté for 5-6 minutes until golden brown on all sides.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the pan, cooking for another 3 minutes until the onion is translucent.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, ensuring the chicken and aromatics are thoroughly coated in the spices.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth sauce.

• 6

  Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• 7

  While the chicken simmers, lightly steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Plate the chicken masala over the cauliflower rice and garnish with freshly chopped cilantro.